Mexican Chocolate Ice

Name: Mexican Chocolate Ice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 79 milliliters chocolate syrup; 0 teaspoons ground cinnamon; 0 teaspoons ground red pepper; 473 milliliters chocolate light soy milk; 1 teaspoons vanilla extract

If you want to add more gluten free and dairy free recipes to your repertoire, Mexican Chocolate Ice might be a recipe you should try. One portion of this dish contains around 3g of protein, 2g of fat, and a total of 97 calories. This recipe serves 5. It is an inexpensive recipe for fans of Mexican food. A mixture of chocolate soy milk, vanillan extract, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes. Users who liked this recipe also liked Death By Chocolate Ice Cream, No Churn Keto Chocolate Ice Cream, and No Churn Keto Chocolate Ice Cream.

Instructions

Combine all ingredients in the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice into a freezer-safe container; cover and freeze 2 hours or until firm. Scoop into dessert dishes, and garnish with chocolate curls and cinnamon sticks, if desired.

Ingredients you will need

Chocolate Curls

Cinnamon Stick

Cream

Ice

Ingredients

Servings:

79milliliters

chocolate syrup 0teaspoons

ground cinnamon 0teaspoons

ground red pepper 473milliliters

chocolate light soy milk 1teaspoons

vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.